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Chocolate-orange croissant rolls

Name: Chocolate-orange croissant rolls
Yield: 12 pastries
Cuisine: France
Ingredients: 360 g Plain flour Unbleached all-purpose, around 11–12% protein.; 227 g Water Cool.; 33 g Granulated sugar; 7 g Fine salt; 5 g Instant dried yeast; 38 g Unsalted butter for the dough Softened.; 4 g Finely grated orange zest Coloured zest only.; 227 g Unsalted butter for layering Cool but pliable.; 180 g Dark chocolate Plain 60–70% cocoa, without added alcohol; cut into short slender sticks.; 35 g Flour for rolling Use light dustings and brush off excess.; 5 g Oil for the bowl; 25 g Beaten egg for brushing; 5 g Water for the egg wash; 40 g Smooth apricot jam Without added alcohol.; 10 g Water for the glaze

Makes: 12 pastries
Heat: 200°C conventional
Baking time: 22–25 min per tray; 44–50 min total
Cuisine / style: France

200°C conventional; bake six rolls at a time and keep the second ready tray refrigerated.

France · Laminated butter croissants

Chocolate-orange croissant rolls

Rectangular laminated pastries filled with dark chocolate and flavoured with orange zest. Plan for two long refrigerator rests before shaping.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Plain flour	360 g	Unbleached all-purpose, around 11–12% protein.
Dough	Water	227 g	Cool.
Dough	Granulated sugar	33 g
Dough	Fine salt	7 g
Dough	Instant dried yeast	5 g
Dough	Unsalted butter for the dough	38 g	Softened.
Dough	Finely grated orange zest	4 g	Coloured zest only.
Lamination	Unsalted butter for layering	227 g	Cool but pliable.
Filling	Dark chocolate	180 g	Plain 60–70% cocoa, without added alcohol; cut into short slender sticks.
Handling	Flour for rolling	35 g	Use light dustings and brush off excess.
Handling	Oil for the bowl	5 g
Finish	Beaten egg for brushing	25 g
Finish	Water for the egg wash	5 g
Glaze	Smooth apricot jam	40 g	Without added alcohol.
Glaze	Water for the glaze	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Refrigerator	Use the household fridge; reserve enough flat space for the dough or trays. A warm room is not a chilling substitute.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Ruler	Use a clean kitchen ruler or tape measure beside the dough to check dimensions.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Small saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 22–25 min per tray; 44–50 min total

200°C conventional; bake six rolls at a time and keep the second ready tray refrigerated.

Makes: 12 pastries
Heat: 200°C conventional
Plan for: 1830 min total; 90 min active

Method

01 · Mix the dough and leave for one hour
68–75 min
Use: Plain flour; Water; Granulated sugar; Fine salt; Instant dried yeast; Unsalted butter for the dough; Finely grated orange zest; Oil for the bowl
Mix the dough flour, water, sugar, salt, yeast, 38 g softened butter and orange zest until combined. Knead gently for 3–5 minutes, just until smooth. Put in a bowl lightly coated with the separate oil, cover and leave at 22–24°C for 60 minutes.
Ready when: The dough is cohesive and puffy; it need not reach full gluten development.
01 Chocolate-orange croissant rollsMix the orange-zest dough and leave it covered until puffy.
02 · Chill the dough for the first 8–12 hours
480–720 min
Use:
Gently flatten the dough into a thick square, wrap and refrigerate at 4°C or below for 8–12 hours.
Ready when: The dough is cold throughout and firm enough to roll.
02 Chocolate-orange croissant rollsFlatten, wrap and chill the dough square.
03 · Enclose butter; make one letter and one book fold
30–45 min
Use: Unsalted butter for layering; Flour for rolling
Pound the 227 g layering butter between sheets of baking paper into a 16 cm square. It should bend without cracking or greasiness. Lightly flour the worktop and roll the dough to a 24 cm square. Set the butter diagonally in the centre, fold the dough corners over it and seal. Roll to 20×40 cm, brush off flour and fold the short ends in thirds like a letter. Turn 90 degrees and roll to 20×40 cm again. Bring both short edges to the middle without overlapping, then close the packet in half like a book. Chill briefly if butter starts to soften or crack.
Ready when: One butter block remains enclosed; the packet has exactly one letter fold and one book fold.
03 Chocolate-orange croissant rollsEnclose the butter, then complete one letter fold and one book fold.
04 · Chill the folded packet for another 8–12 hours
480–720 min
Use:
Wrap the packet and refrigerate at 4°C or below for another 8–12 hours.
Ready when: The layers are cold and the dough is relaxed before final rolling.
04 Chocolate-orange croissant rollsWrap the laminated packet and chill again.
05 · Cut twelve rectangles and enclose chocolate
25–30 min
Use: Flour for rolling; Dark chocolate
Line two 30×40 cm trays. Roll the cold dough to 32×45 cm, about 5–6 mm thick, using light flour dustings. Cut into four columns by three rows to make twelve 8×15 cm rectangles. Divide the chocolate into twelve 15 g portions. Place a portion in a narrow strip near one 8 cm edge of each rectangle, leaving 1 cm clear at both ends. Roll toward the opposite short edge and place seam-side down, six per tray.
Ready when: There are 12 neat rectangular rolls, each with an equal chocolate filling and a secured bottom seam.
05 Chocolate-orange croissant rollsCut twelve rectangles, fill equally with chocolate and roll seam-side down.
06 · Proof; hold the second ready tray cold
90–150 min
Use:
Cover loosely and leave at 20–24°C for 90–150 minutes, away from direct heat. Heat the oven to 200°C conventional during the final 20 minutes. When both trays are ready, refrigerate the second while the first bakes.
Ready when: The rolls are visibly puffy and tremble slightly when the tray is nudged; butter is not leaking.
06 Chocolate-orange croissant rollsProof until puffy and hold the second tray cool while the first bakes.
07 · Brush and bake the two trays sequentially
44–50 min
Use: Beaten egg for brushing; Water for the egg wash
Mix the wash egg and water. Brush the tops lightly, keeping wash off the cut layered edges. Bake the first tray for 22–25 minutes, then bake the second for the same range. Lift a roll carefully to check its base.
Ready when: The tops and bases are golden brown and the visible pastry layers are dry and separated, with no pale dough seam.
07 Chocolate-orange croissant rollsBake each tray until the layers and bases are golden.
08 · Glaze lightly and cool
33–35 min
Use: Smooth apricot jam; Water for the glaze
Warm the apricot jam with its water until smooth. Brush a thin layer over the warm rolls and transfer to racks. Cool for at least 30 minutes before serving.
Ready when: The glaze is thin and clear; the layers have set and the chocolate is no longer scalding.
08 Chocolate-orange croissant rollsBrush a thin apricot glaze over the warm rolls, then cool.

What to look for

Stage	Look / feel for	Needs attention
Mix the dough and leave for one hour	The dough is cohesive and puffy; it need not reach full gluten development.
Chill the dough for the first 8–12 hours	The dough is cold throughout and firm enough to roll.
Enclose butter; make one letter and one book fold	One butter block remains enclosed; the packet has exactly one letter fold and one book fold.
Chill the folded packet for another 8–12 hours	The layers are cold and the dough is relaxed before final rolling.
Cut twelve rectangles and enclose chocolate	There are 12 neat rectangular rolls, each with an equal chocolate filling and a secured bottom seam.
Proof; hold the second ready tray cold	The rolls are visibly puffy and tremble slightly when the tray is nudged; butter is not leaking.
Brush and bake the two trays sequentially	The tops and bases are golden brown and the visible pastry layers are dry and separated, with no pale dough seam.
Glaze lightly and cool	The glaze is thin and clear; the layers have set and the chocolate is no longer scalding.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Butter squeezes out during rolling.	The butter is too warm or the packet is being forced.	Stop, wrap and chill until cool and pliable again.	Keep butter and dough at similar firmness and roll gradually.
The baked centres have a dense pale seam.	The rolls were underproofed or baking stopped too early.	Return pale pastries to the oven until their bases and seams are cooked.	Wait for the puffy proof cue and inspect a base near the end of baking.

Storage: Keep covered in a cool dry place for up to 2 days, or freeze for up to 1 month. Reheat briefly in a moderate oven to crisp the layers.; Contains: wheat, milk, egg, soy or nuts if present in the chocolate.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

One whole chocolate roll and two matching halves show flaky pastry and a dark chocolate centre. — Chocolate-orange croissant rolls, cooled and lightly glazed.

Recipe

Chocolate-orange croissant rolls

Rectangular laminated pastries filled with dark chocolate and flavoured with orange zest. Plan for two long refrigerator rests before shaping.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Plain flour	360 g	Unbleached all-purpose, around 11–12% protein.
Dough	Water	227 g	Cool.
Dough	Granulated sugar	33 g
Dough	Fine salt	7 g
Dough	Instant dried yeast	5 g
Dough	Unsalted butter for the dough	38 g	Softened.
Dough	Finely grated orange zest	4 g	Coloured zest only.
Lamination	Unsalted butter for layering	227 g	Cool but pliable.
Filling	Dark chocolate	180 g	Plain 60–70% cocoa, without added alcohol; cut into short slender sticks.
Handling	Flour for rolling	35 g	Use light dustings and brush off excess.
Handling	Oil for the bowl	5 g
Finish	Beaten egg for brushing	25 g
Finish	Water for the egg wash	5 g
Glaze	Smooth apricot jam	40 g	Without added alcohol.
Glaze	Water for the glaze	10 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Refrigerator	Use the household fridge; reserve enough flat space for the dough or trays. A warm room is not a chilling substitute.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Ruler	Use a clean kitchen ruler or tape measure beside the dough to check dimensions.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Two 30×40 cm baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Small saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 12 pastries
Heat: 200°C conventional
Allow: 1830 min total; 90 min active

How do I make it?

Mix the dough and leave for one hour
68–75 min
Mix the dough flour, water, sugar, salt, yeast, 38 g softened butter and orange zest until combined. Knead gently for 3–5 minutes, just until smooth. Put in a bowl lightly coated with the separate oil, cover and leave at 22–24°C for 60 minutes.
Mix the orange-zest dough and leave it covered until puffy.
Ready when: The dough is cohesive and puffy; it need not reach full gluten development.
Chill the dough for the first 8–12 hours
480–720 min
Gently flatten the dough into a thick square, wrap and refrigerate at 4°C or below for 8–12 hours.
Flatten, wrap and chill the dough square.
Ready when: The dough is cold throughout and firm enough to roll.
Enclose butter; make one letter and one book fold
30–45 min
Pound the 227 g layering butter between sheets of baking paper into a 16 cm square. It should bend without cracking or greasiness. Lightly flour the worktop and roll the dough to a 24 cm square. Set the butter diagonally in the centre, fold the dough corners over it and seal. Roll to 20×40 cm, brush off flour and fold the short ends in thirds like a letter. Turn 90 degrees and roll to 20×40 cm again. Bring both short edges to the middle without overlapping, then close the packet in half like a book. Chill briefly if butter starts to soften or crack.
Enclose the butter, then complete one letter fold and one book fold.
Ready when: One butter block remains enclosed; the packet has exactly one letter fold and one book fold.
Chill the folded packet for another 8–12 hours
480–720 min
Wrap the packet and refrigerate at 4°C or below for another 8–12 hours.
Wrap the laminated packet and chill again.
Ready when: The layers are cold and the dough is relaxed before final rolling.
Cut twelve rectangles and enclose chocolate
25–30 min
Line two 30×40 cm trays. Roll the cold dough to 32×45 cm, about 5–6 mm thick, using light flour dustings. Cut into four columns by three rows to make twelve 8×15 cm rectangles. Divide the chocolate into twelve 15 g portions. Place a portion in a narrow strip near one 8 cm edge of each rectangle, leaving 1 cm clear at both ends. Roll toward the opposite short edge and place seam-side down, six per tray.
Cut twelve rectangles, fill equally with chocolate and roll seam-side down.
Ready when: There are 12 neat rectangular rolls, each with an equal chocolate filling and a secured bottom seam.
Proof; hold the second ready tray cold
90–150 min
Cover loosely and leave at 20–24°C for 90–150 minutes, away from direct heat. Heat the oven to 200°C conventional during the final 20 minutes. When both trays are ready, refrigerate the second while the first bakes.
Proof until puffy and hold the second tray cool while the first bakes.
Ready when: The rolls are visibly puffy and tremble slightly when the tray is nudged; butter is not leaking.
Brush and bake the two trays sequentially
44–50 min
Mix the wash egg and water. Brush the tops lightly, keeping wash off the cut layered edges. Bake the first tray for 22–25 minutes, then bake the second for the same range. Lift a roll carefully to check its base.
Bake each tray until the layers and bases are golden.
Ready when: The tops and bases are golden brown and the visible pastry layers are dry and separated, with no pale dough seam.
Glaze lightly and cool
33–35 min
Warm the apricot jam with its water until smooth. Brush a thin layer over the warm rolls and transfer to racks. Cool for at least 30 minutes before serving.
Brush a thin apricot glaze over the warm rolls, then cool.
Ready when: The glaze is thin and clear; the layers have set and the chocolate is no longer scalding.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Butter squeezes out during rolling.	The butter is too warm or the packet is being forced.	Stop, wrap and chill until cool and pliable again. Keep butter and dough at similar firmness and roll gradually.
The baked centres have a dense pale seam.	The rolls were underproofed or baking stopped too early.	Return pale pastries to the oven until their bases and seams are cooked. Wait for the puffy proof cue and inspect a base near the end of baking.

Useful recipe notes

Storage: Keep covered in a cool dry place for up to 2 days, or freeze for up to 1 month. Reheat briefly in a moderate oven to crisp the layers.

Contains: wheat, milk, egg, soy or nuts if present in the chocolate.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Chocolate-orange croissant rolls at a glance

Makes: 12 pastries
Heat: 200°C conventional
Baking time: 22–25 min per tray; 44–50 min total
Cuisine / style: France
Leavening: Yeast

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Plain flour	360 g	100%
Water	227 g	63.1%
Granulated sugar	33 g	9.2%
Fine salt	7 g	1.9%
Instant dried yeast	5 g	1.4%
Unsalted butter for the dough	38 g	10.6%
Finely grated orange zest	4 g	1.1%
Unsalted butter for layering	227 g	63.1%

Method

01 · Mix the dough and leave for one hour

02 · Chill the dough for the first 8–12 hours

03 · Enclose butter; make one letter and one book fold

04 · Chill the folded packet for another 8–12 hours

05 · Cut twelve rectangles and enclose chocolate

06 · Proof; hold the second ready tray cold

07 · Brush and bake the two trays sequentially

08 · Glaze lightly and cool

What to look for

Troubleshooting

How do I make it?

Mix the dough and leave for one hour

Chill the dough for the first 8–12 hours

Enclose butter; make one letter and one book fold

Chill the folded packet for another 8–12 hours

Cut twelve rectangles and enclose chocolate

Proof; hold the second ready tray cold

Brush and bake the two trays sequentially

Glaze lightly and cool

What can go wrong, and how can I fix it?

Chocolate-orange croissant rolls at a glance